Cinco de Mayo is just around the corner, which means you need to find some fantastic vegetarian Mexican recipes for your party! Making vegetarian Mexican recipes will ensure no one is left out, plus they are just so darn good. Check out these vegetarian Mexican recipes for ideas on what to make for your Cinco de Mayo bash!
This vegetarian Mexican recipe is easy to make, and it includes a lot of those classic favorite Mexican ingredients. Corn, black beans, sour cream, medium hot sauce, Colby-Monterey Jack cheese, tomatoes, green chilis, rice, green onions, and black olives all combine in this casserole to form one fantastic mouth fiesta. This dish bakes for about an hour, so toss it in the oven and prepare your other Cinco de Mayo party treats while it bakes.
To make this casserole, begin by mixing together the corn, black beans, sour cream, medium hot sauce, cheese, tomatoes, green chilis, rice, black pepper, and green onion. Spread this mixture in a baking dish, then sprinkle with black olive slices and more cheese. Bake for just under an hour, then dig in to this hardy party food.
Get the full recipe at Food.
Quesadillas are great party foods because you can carry them around and they are not too messy. Since this quesadilla recipe is vegetarian, instead of meat, it is filled with carrots, zucchini, and red and green bell peppers. These ingredients are seasoned with garlic, coriander, and a dash of hot sauce, and surrounded by Britannia cheese. How freaking good does that sound?!
For this recipe, start by stir frying the carrots, zucchini, peppers, and garlic until the vegetables are soft. Stir in the hot sauce and coriander leaves, then let cool a little. Cover half of each tortilla with this vegetable mixture, add cheese on top of these veggies, and fold tortillas in half, forming a half circle. Add butter or olive oil to the top of these and place top-down on a preheated skillet. While cooking, apply butter or olive oil to this now upward facing side. When the bottom is browned, flip and brown the other side. Cut into quarters and serve with guacamole, salsa, or sour cream.
Get the full recipe at Archana’s Kitchen
You can cut down the serving size of this vegetarian Mexican recipe and serve it in cups instead of bowls for your Cinco de Mayo party. This bowl is composed of quinoa, red and orange bell peppers, corn, black beans, spinach, tomatoes, onion, garlic, Greek yogurt, avocado, bean sprouts, lime, vegetable broth, and green onion. These ingredients are seasoned with chili powder, turmeric powder, adobo seasoning, fresh basil, fresh cilantro, and black pepper. The flavors are wonderful, and it is so healthy!
To prepare, saute onion and garlic in olive oil, then add peppers, tomatoes, spinach, corn, and black beans. After simmering several minutes, add chili powder, turmeric powder, adobo seasoning, basil, cilantro, and black pepper. Saute a few minutes more, then add quinoa and more of the listed seasonings from the previous step. Next, add vegetable broth and simmer several more minutes. Transfer to cups or bowls and top with avocado, bean sprouts, green onion, and Greek yogurt.
Get the full recipe at Mealz
Dip is a party food staple, and your Cinco de Mayo party is no exception. This vegetarian Mexican recipe actually uses a store bought spicy hummus for the base, then takes it to the next level with black beans, kidney beans, cheddar or Monterey Jack cheese, avocado, scallions, tomato, onion, and cilantro. Plop this on your party food table beside a bowl of tortilla chips and your guests will devour it in no time.
For this recipe, combine store bought hummus, kidney beans, and black beans in a bowl. Spread in a baking dish and cover with cheese, then bake for just under a half hour. Remove from oven and top with chopped avocado, scallions, tomato, onion, and cilantro. Simple enough!
Get the full recipe at The Lemon Bowl
This is another great party food because you do not really need silverware; just grab a salad boat and take a bite! There is minimal cooking involved, but maximum flavor from tons of ingredients. Each boat is one large Romaine lettuce leaf, and each leaf is filled with sweet potatoes, black beans, corn, cherry tomatoes, radishes, and avocado. These veggies are seasoned with cumin, chili powder, salt, pepper, lime, and cilantro, making this vegetarian Mexican recipe a mouthful of yum.
For this recipe, start by sauteing the diced sweet potatoes in oil after seasoning with cumin, chili powder, salt, and pepper. Once browned and cooked through, remove from heat and set aside. In another bowl, combine olive oil, lime juice, chopped cilantro, salt, and pepper, and set aside. In yet another bowl, combine black beans, corn, sweet potatoes, halved cherry tomatoes, and sliced radishes, then coat with dressing. Divide among Romaine leaves and top with avocado chunks and additional chopped cilantro.
Get the full recipe at Tasty Kitchen
Not only are these peppers pretty; they’re really good for you! This vegetarian Mexican recipe actually is ALL vegetables, no grains, and of course, no meat. Bell peppers of all colors are filled with riced cauliflower, riced sweet potatoes, roasted broccoli, red bell peppers, black beans, and corn. These ingredients are seasoned with cumin, chili powder, cayenne pepper, and enchilada sauce, and topped with Mexican blend cheese. In other words, your party needs these peppers.
To make this recipe, begin by topping and gutting your bell peppers and boiling them in water for five minutes. Drain and set in a baking dish. This recipe uses a store bought frozen riced cauliflower/sweet potato blend, so this is next microwaved, along with store bought frozen roasted broccoli. Then, combine black beans, corn, red bell peppers, warmed riced cauliflower/sweet potato blend, and warmed roasted broccoli in a bowl. Add chili powder, cumin, cayenne pepper, and enchilada sauce, stir, and divide resulting mixture among bell peppers. Sprinkle each with cheese and bake.
Get the full recipe at Flavor Mosaic
This salad has homemade everything, which makes it extra special. Plus, it only takes about a half hour to make everything and toss it all together. The salad is composed of Romaine lettuce, baby kale, purple cabbage, black beans, pico de gallo, corn, tortilla strips, and cilantro lime vinaigrette dressing. But before you put this all together, you get to make the pico de gallo using tomato, jalapeno peppers, onion, garlic, cilantro, lime, and onion powder; the tortilla strips using corn tortillas, olive oil, and cayenne pepper; and the dressing using apple cider vinegar, lime zest, lime juice, maple syrup, cilantro leaves, and olive oil. Your party guests will love having this vegetarian Mexican recipe on their plates and in their mouths, so make sure you make enough!
To make the pico de gallo, simply combine the tomatoes, jalapeno peppers, onion, garlic, cilantro, lime, onion powder, salt, and pepper in a bowl and set aside. For the tortilla strips, cut corn tortillas half then into thin strips, toss with oil, and place in a single layer on a baking sheet. Season with salt and cayenne pepper, bake five minutes, flip and bake five more minutes, then let cool. For the vinaigrette dressing, whisk together apple cider vinegar, lime zest, lime juice, maple syrup, cilantro leaves, olive oil, salt, and pepper, and set aside. To assemble the salad, toss together lettuce, kale, cabbage, pico de gallo, black beans and corn, then toss in dressing and top with tortilla strips.
Get the full recipe at The Harvest Kitchen
Serve this as a dip or as a part of your taco bar at your Cinco de Mayo party. This chili is composed of lentils, onion, celery, pickled jalapenos, garlic, tomato, red chili powder, cumin powder, oregano, and a bay leaf for flavor. The resulting vegetarian dish is packed with lentils and very thick, making it versatile for your party needs.
For this recipe, begin by cooking and draining the lentils and setting them aside, keeping the drained liquid in a separate bowl to the side. Next, stir fry the garlic, onions, and celery in olive oil until the veggies are tender. Then, add the tomatoes, jalapenos, chili powder, cumin, bay leaf, oregano, and black pepper, cooking until the tomatoes are soft. Add the lentils and a little of the drained off liquid, covering and simmering for several minutes. Remove from heat and serve however desired.
Get the full recipe at Archana’s Kitchen
The process for this vegetarian Mexican recipe is pretty easy, but the ingredients list is quite large. That just means there are a lot of flavors to compete for your mouth’s favoritism. This dish contains tomato puree, onion, green bell pepper, pickled jalapenos, carrots, kidney beans, a bay leaf, red chili powder, cumin, basmati rice, coriander leaves, and lemon juice. Your guests will think they are about to taste something they’ve had before, but boy will they be pleasantly surprised!
To prepare, saute rice, onion, peppers, carrots, beans, bay leaf, jalapenos, and garlic in oil until rice is browned and veggies are tender. Add water, tomatoes, chili powder, cumin, and salt, then cover and simmer until rice is cooked. Once cooked, remove from heat and allow to set for several minutes, then stir in cheese, coriander, and lemon juice.
Get the full recipe at Archana’s Kitchen
This is another recipe that has recipes within it. For this dip, you make your own guacamole and pico de gallo, making this a wonderful dish you can be proud to serve to your guests. The guacamole is made of avocados, lime an sea salt; the pico de gallo is made of cherry tomatoes, red onion, fresh cilantro, lime juice, salt, and pepper; and the dip is layers of vegetarian refried beans, queso, guacamole, pico de gallo, bell peppers, black olives, and fresh cilantro. Toss some tortilla chips beside it and watch your guests light up when they try this dip.
To make the guacamole, mash together two avocadoes, lime juice, and sea salt. To make the pico de gallo, mix together diced cherry tomatoes, diced onion, chopped fresh cilantro, lime juice, salt, and pepper. For the seven layer dip, in a casserole dish spread the refried beans, then top with queso, then guacamole, then pico de gallo, then diced bell peppers, then diced black olives, then chopped fresh cilantro.
Get the full recipe at Minimalist Baker
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